While Chef Ricardo is off adventuring and concocting new recipes (he returns August 15), members of the CJAD 800 family have been sharing their favourite recipes. Today, Natasha's producer (and accomplished baker) Kelly Albert stopped by!
INGREDIENTS
Crumble
- 1 ½ cup all-purpose flour
- ¾ cup light brown sugar
- 1/3 cup granulated sugar
- ¼ tsp cinnamon
- ¼ tsp kosher salt
- ¾ cup unsalted butter
Filling
- 6 cups peaches, nectarines, plums and cherries (about 2 peaches, 2 nectarines, 2 plums and a dozen cherries)
- ¾ cup sugar (taste the fruit and use less sugar if the fruit is very sweet)
- 1 tbsp lemon juice
- ½ tsp kosher salt
- 4 tsp cornstarch
PREPARATION
- Preheat oven to 375 degrees.
- Combine fruits, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
- In a bowl, mix flour, sugars, salt and cinnamon. Cut chilled, unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form.
- Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.